New Summer Menus from our talented young chef

In February 2013, a range of newly-created Spring and Summer menus was introduced to our hotel’s ‘Le Jasmin’ restaurant by our young head chef, Houcein Id Ahmed.

Having joined Les Borjs in January 2011 as commis chef, Houcein rapidly proved his worth and in January 2013 he was given his chance to take full charge of the kitchen. His first job was to produce new menus for the Moroccan and European à la carte menus as well as around a dozen, daily changing half board menus and a range of lighter meals served to residents at the poolside bar.

As an example of the dishes to be found in our ‘Le Jasmin’ restaurant, you can allow yourself to be tempted by, amongst many others: Sea bass tagine with vegetables and olive m’charmal, Berber style; a Timbale dish of prawns and shrimps with purée of lemon-infused avocado and a pear-almond salsa; Stuffed beef roll cooked with thyme; Clove-flavoured duck breast garnished with young vegetables; Pastilla mille feuilles with pineapple and honey cream.

Vegetarians are also well provided for with dishes including: Corn risotto of courgette and parmesan with mascarpone mushrooms and Vegetable roll in flaky ‘brick’ pastry served with a mixed salad.

A further selection of dishes from the new menus can be seen on the Les Borjs website. A lexicon of culinary Moroccan terms, together with notes on Moroccan wines, is provided in the restaurant within the pages of each menu.

Being fluent in French and with a good grounding in English, Houcein is well placed to conduct our popular cookery courses on some of the classic dishes from Moroccan cuisine. And with a rating of 90% for ‘Quality of Food’ awarded by his diners during his first three months in the job the cookery classes would seem to be in good hands.